Spicy Tuna Rice Bowl
Servings 2 people
Ingredients
- 1¼ cups uncooked short-grain or medium-grain rice
- ½ pound raw sushi-grade tuna
- 6 tablespoons Japanese Kewpie mayonnaise
- 5 tablespoons sushi seasoning
- 4 teaspoons Sriracha sauce
- ½ English cucumber (peeled, seeded, and cut into thin strips)
- 1 avocado (cut into thin slices)
- 2 green onions (finely chopped)
- roasted sesame seeds
Instructions
- When the rice is cooked, let rest for 10 minutes. Pour the rice in a large glass or wood bowl. Mix in the sushi seasoning. Set aside and slightly covered. Let the rice cool at room temperature for 30 minutes or so.
- In a small bowl, combine the mayonnaise and Sriracha sauce. Set aside.
- For the tuna, pat it dry with paper towels. First, cut the tuna against the grain into ¼-inch slices. Then, cut the tuna slices into ¼-inch cubes. Place the tuna in a medium bowl and leave in the fridge until ready to use.
- To assembly the rice bowl, put desired amount of sushi rice into a bowl. Top with tuna cubes, spicy tuna sauce, cucumber, avocado, green onions and sesame seeds. Serve immediately.
Notes
- I used calrose rice. It is easily found in ethnic isle in most supermarkets. You can use any sushi type of rice.
- Japanese Kewpie mayonnaise is richer than regular mayonnaise. You can get it at most Asian supermarkets. But if you can't find it, you can use regular one.
- I didn’t make my own seasoning for the rice, because it was much easier just to buy from a Japanese supermarket. But you can definitely make your own! It is very easy. You can check out this recipe from La Fuji Mama.
- For the spiciness of the spicy tuna, my recipe is pretty mild. Adjust to your own taste by adding more Sriracha sauce.
- For the toppings, you can definitely switch it up to whatever you like. For examples, carrots, pickled ginger, mixed greens or lettuce.